TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Brown rice flour is made by grinding unhulled kernels of rice. It lends a nutty flavour to your cooking and can be used as a flour substitute in many dishes, either on its own or in combination with other flours. Since brown rice flour naturally contains no gluten, it is an ideal choice for people with wheat and gluten sensitivities.  1, record 1, English, - brown%20rice%20flour

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La farine de riz brun est fabriquée en moulant des grains de riz non décortiqués. Elle ajoute un goût de noisette à vos mets et peut être utilisée comme substitut à la farine pour un grand nombre de plats et ce, seule ou mélangée à d'autres farines. Comme la farine de riz brun ne contient naturellement aucun gluten, elle constitue un choix idéal pour les personnes sensibles au blé et au gluten.  1, record 1, French, - farine%20de%20riz%20brun

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Bean flour is gluten free and is more easily tolerated by people with gluten sensitivities. Commercial bean flours are often expensive, but you can grind your own at home for little cost.  1, record 2, English, - bean%20flour

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Les farines de légumineuses (farine de haricots, de pois chiches, de lentilles, de pois et purée de légumineuses), ajoutées aux autres produits sans gluten augmentent leur qualité nutritionnelle.  1, record 2, French, - farine%20de%20haricots

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Rye Flour : This type of flour is either pale or dark-coloured. Low in gluten, rye flour produces bread that is heavier and has a stronger taste. It is often mixed with wheat flour, which contains gluten, making the bread lighter and easier to rise.  2, record 3, English, - rye%20flour

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La farine de seigle existe en plusieurs couleurs et textures, selon la méthode utilisée pour le moudre. La farine de seigle foncée, qui sert à confectionner le pain pumpernickel, est souvent, mais pas toujours, à base de grains entiers. La farine de seigle moyenne ou claire ne contient généralement pas le son ni le germe et n’est donc pas complète.  2, record 3, French, - farine%20de%20seigle

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

Los tipos de harina de centeno corresponden con el grado de remoción, o purificación, de salvado durante la fase de molido. [...] La harina se hace más clara de color, más baja en proteínas y fibras dietéticas y su sabor se hace más suave a medida que se extrae el salvado.  1, record 3, Spanish, - harina%20de%20centeno

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product.  1, record 4, English, - flour%20gluten%20content

Record number: 4, Textual support number: 1 PHR

Dry, wet flour gluten content.  1, record 4, English, - flour%20gluten%20content

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

La teneur en gluten de la farine est une mesure de sa valeur boulangère.  1, record 4, French, - teneur%20en%20gluten%20de%20la%20farine

Record number: 4, Textual support number: 1 OBS

[...] une farine riche en gluten donne une pâte qui se travaille plus facilement : sa substance collante empêche les produits de boulangerie de s'émietter et elle favorise la cuisson [...]  2, record 4, French, - teneur%20en%20gluten%20de%20la%20farine

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

Al hablar del contenido de gluten de la harina se tiene que hablar también del porcentaje de absorción de agua, esta especificación va de la mano con el porcentaje de gluten de la harina, eso quiere decir que a mayor cantidad de gluten, mayor será la cantidad de agua que la harina va a absorber.  1, record 4, Spanish, - contenido%20de%20gluten%20de%20la%20harina

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

[Flour] with sufficiently strong, stable gluten to withstand fermentation for a period and to produce bread of good volume and texture.  1, record 5, English, - breadmaking%20flour

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Farine pouvant servir à la fabrication du pain.  4, record 5, French, - farine%20panifiable

Record number: 5, Textual support number: 1 CONT

La législation française emploie le terme «farine panifiable» pour la farine qui a le droit d'être vendue en boulangerie.  1, record 5, French, - farine%20panifiable

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Rye flour ground from the endosperm of the rye grain [that] has part of the germ and bran removed prior to milling.  2, record 6, English, - medium%20rye%20flour

Record number: 6, Textual support number: 1 CONT

Rye flour : Milled from rye grain, the flour is darker, heavier, and low in gluten. It is sold as light, dark, or medium for home baking. The light and medium rye flour have most of the bran removed. Dark rye flour is whole grain.  3, record 6, English, - medium%20rye%20flour

Record number: 6, Textual support number: 2 CONT

Medium rye flour: equivalent to straight-grade wheat flour in extraction and used mainly for sour rye bread varieties.  4, record 6, English, - medium%20rye%20flour

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

La farine de seigle existe en plusieurs couleurs et textures, selon la méthode utilisée pour le moudre. [...] La farine de seigle moyenne [...] ne contient généralement pas le son ni le germe et n’est donc pas complète.  2, record 6, French, - farine%20de%20seigle%20moyenne

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 OBS

Los tipos de harina de centeno corresponden con el grado de remoción, o purificación, de salvado durante la fase de molido. La [...] harina de pan de centeno, proporciona el sabor más típico del centeno, así como mayor color a la masa. Existen otros grados denominados "centeno oscuro", "centeno medio" y "centeno blanco" de conformidad con el alcance de la remoción de salvado. La harina se hace más clara de color, más baja en proteínas y fibras dietéticas y su sabor se hace más suave a medida que se extrae el salvado.  2, record 6, Spanish, - harina%20de%20centeno%20medio

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Strong flour is made from hard wheat and it is good for bread baking with yeast.  2, record 7, English, - strong%20flour

Record number: 7, Textual support number: 1 OBS

This type of flour has a higher protein content... When made into a dough, they absorb more water and with kneading produce long elastic chains of gluten/gliadin proteins forming a superstructure which enables bread with more volume and an open texture.  3, record 7, English, - strong%20flour

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Farine qui absorbe une quantité d'eau relativement considérable et produit une pâte exigeant un pétrissage relativement long pour son élaboration parfaite.  1, record 7, French, - farine%20forte

Record number: 7, Textual support number: 1 OBS

Généralement, c'est une farine d'excellente valeur boulangère.  1, record 7, French, - farine%20forte

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Harina con una mayor proporción de gluten (almidón), se utiliza para hacer masas fermentadas y panes [...] tiene en su composición un elevado porcentaje de proteína que le da mayor capacidad para absorber líquidos y resistencia significativa al estirado.  3, record 7, Spanish, - harina%20de%20fuerza

Record number: 7, Textual support number: 1 CONT

La harina fuerte es rica en gluten, tiene la capacidad de retener mucha agua, dando masas consistentes y elásticas, panes de buen aspecto, textura y volumen satisfactorios.  2, record 7, Spanish, - harina%20de%20fuerza

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

This class of wheat is grown in the Great Plains area of the U. S. which includes the states of Kansas, Nebraska, Colorado, Oklahoma, Texas, Montana, South Dakota and Wyoming. In 1981, it formed about 40% of total U. S. wheat production. The wheat is a strong type(gluten quality) and its flour produces good bread. Its average protein content is in the range of 12 to 13%; normally it has good test weight(75 to 77 kilograms per hectolitre) and is low in moisture content(11 to 12%). With proper conditioning it gives good milling results. The most prominent varieties of this group in 1981 were Newton, Larned, Eagle and Scout. Hard red winter wheat has no subclasses for grading purposes. It is assigned numerical grades but has somewhat higher(2 pounds for No. 1 and 1 pound for other grades) test weights.  1, record 8, English, - hard%20red%20winter%20wheat

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Cette classe de blé est cultivée dans la Prairie américaine (Kansas, Nebraska, Colorado, Oklahoma, Texas, Montana, Dakota du Sud et Wyoming). En 1981, elle représentait environ 40% de la production américaine totale de blé. Ce type de blé est fort en gluten et sa farine donne un bon pain. Pour les protéines, sa teneur moyenne oscille entre 12 et 13%. Son poids spécifique est généralement bon (75 à 77 kg/hl) et sa teneur en eau est faible (11 à 12%). Conditionné convenablement, ce blé possède de bonnes qualités meunières. Les variétés les plus en évidence dans ce groupe, en 1981, étaient le Newton, le Larned, l'Eagle et le Scout (dont le Scout 66). Le blé de force rouge d'hiver n'a pas de sous-classe. On lui attribue des grades numériques, mais il a des poids spécifiques quelque peu plus élevés (2 livres pour le no 1 et 1 livre pour les autres grades).  1, record 8, French, - bl%C3%A9%20de%20force%20rouge%20d%27hiver

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

Clasificación de los trigos estadounidenses. [...] Hard Red Winter Wheat. Todas la variedades de trigo duro rojo de invierno. Esta clase no posee subclases.  1, record 8, Spanish, - trigo%20duro%20rojo%20de%20invierno

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

For CWRS [Canada Western Red Spring] and CWAD [Canada Western Amber Durum], there are specific limits for kernels damaged by grasshopper and armyworm, midge and sawfly; grasshoppers and armyworms chew out sections of kernels, particularly the ends and sides; at an early stage, armyworms may chew tunnels through the kernels; this destroys the endosperm, and leaves the exposed chewed areas susceptible to fungal and bacterial infections; heavy discolourations and moulds may result; the orange wheat blossom midge causes a distinct form of damage; grade tolerances for midge have existed for many years based primarily on the shrivelling and distortion of midge-damaged kernels; the tiny midge larvae feed directly on the developing kernels in the heads of wheat; the extent of damage largely depends on the number of larvae feeding on each kernel. Only recently have the full effects of midge damage on Canadian red spring bread wheat quality been studied, revealing the seriousness of midge damage to quality. The shrunken distorted grains reduce flour yields and produce dark flours with increased flour ash. Severely midge-damaged wheat exhibits weak, sticky dough properties, low baking absorption and poor bread quality. Protein content is abnormally high, but gluten protein quality is distinctly inferior.  2, record 9, English, - insect%20damage

Record number: 9, Textual support number: 2 OBS

Term and abbreviation used at the Canadian Grain Commission.  3, record 9, English, - insect%20damage

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Dans le cas du blé CWRS [roux de printemps de l'Ouest canadien] et du blé dur CWAD [ambré de l'Ouest canadien, on a fixé des tolérances visant les grains endommagés par la sauterelle et le légionnaire, et la cécidomyie et la tenthrède; les sauterelles et les légionnaires mangent certaines sections des grains, notamment les extrémités et les côtés; les légionnaires peuvent creuser des tunnels dans les jeunes grains; l'albumen en est détruit et les surfaces ainsi exposées risquent d'être atteintes d'infections fongiques et bactériennes; des mouchetures et moisissures importantes peuvent recouvrir la surface des grains; les dommages causés par la cécidomyie du blé sont d'une nature particulière; on a établi il y a longtemps déjà des tolérances pour les grades en ce qui a trait à l'aspect ratatiné et déformé des grains; les larves minuscules se nourrissent directement des grains en croissance sur les épis de blé; l'étendue des dommages est largement fonction du nombre de larves se nourrissant de chaque grain. On n'a que très récemment étudié l'incidence totale des dommages dus à la cécidomyie du blé sur le blé panifiable de la classe roux de printemps. On a alors découvert la gravité de son incidence sur la qualité. Les grains échaudés et déformés donnent moins de farine et celle-ci est terne et a une teneur accrue en cendres. Le blé fortement endommagé par la cécidomyie du blé donne une pâte gluante d'une force insuffisante, affiche un faible pouvoir d'absorption à la cuisson et donne un pain de piètre qualité. La teneur en protéines est très élevée mais la qualité du gluten laisse nettement à désirer.  2, record 9, French, - dommages%20caus%C3%A9s%20par%20les%20insectes

Record number: 9, Textual support number: 2 OBS

Terme et abréviation en usage à la Commission canadienne des grains.  3, record 9, French, - dommages%20caus%C3%A9s%20par%20les%20insectes

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A test for bread making quality, which determines the volume of gluten swollen in a dilute solution of lactic acid also known as Berliner test.  2, record 10, English, - gluten%20swelling%20test

Record number: 10, Textual support number: 1 CONT

For the practical purpose of measuring protein quality, many empirical tests have been developed that can be applied directly to flour or ground wheat. Those that have widespread use are : Berliner gluten swelling test...  3, record 10, English, - gluten%20swelling%20test

Record number: 10, Textual support number: 1 OBS

Terms used at the Canadian Grain Commission.  4, record 10, English, - gluten%20swelling%20test

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Essai de la valeur boulangère servant à établir le volume de gluten gonflé dans une solution diluée d'acide lactique; appelée également Test de Berliner, ressemblant à l'essai de sédimentation.  1, record 10, French, - essai%20de%20gonflement%20du%20gluten

Record number: 10, Textual support number: 1 CONT

Afin de mesurer pratiquement la qualité des protéines, on a mis au point plusieurs tests empiriques directement applicables à la farine ou à la mouture de blé. Parmi les plus répandus, mentionnons, le test de gonflement du gluten de Berliner.  1, record 10, French, - essai%20de%20gonflement%20du%20gluten

Record number: 10, Textual support number: 1 OBS

Termes en usage à la Commission canadienne des grains.  2, record 10, French, - essai%20de%20gonflement%20du%20gluten

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

[Gluten] is responsible for most of the viscoelastic properties of wheat flour doughs and is the main factor dictating the use of a wheat variety in bread and pasta making.  2, record 11, English, - pasta%20making

Record number: 11, Textual support number: 1 OBS

Term used at the Canadian Grain Commission.  3, record 11, English, - pasta%20making

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Fabrication des pâtes alimentaires.  2, record 11, French, - pastification

Record number: 11, Textual support number: 1 CONT

En pastification de farine composée blé/sorgho, il convient d'utiliser des sorghos blancs non anthocyanés.  3, record 11, French, - pastification

Record number: 11, Textual support number: 1 OBS

Terme en usage à la Commission canadienne des grains.  2, record 11, French, - pastification

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

Flour with a low percentage of weak gluten, e. g., English wheat flour.  2, record 12, English, - soft%20wheat%20flour

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Farine à pâtisserie pauvre en gluten utilisée dans la confection des pâtisseries, surtout des gâteaux.  2, record 12, French, - farine%20de%20bl%C3%A9%20tendre

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Rice flour is non-allergenic and is particularly valuable as a wheat flour substitute for persons who are allergic to gluten and wheat flour products. Rice flours are extruded to produce rice pasta, chips and other snacks, as well as breakfast cereals.  2, record 13, English, - rice%20flour

Record number: 13, Textual support number: 2 CONT

For a lighter cake-like texture use white rice flour.  3, record 13, English, - rice%20flour

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

Les pâtes peuvent aussi être fabriquées à partir de farine de blé mou, d'un mélange de blé dur et de blé mou, de farine de sarrasin, de farine de riz ou de farine de maïs (rare).  1, record 13, French, - farine%20de%20riz

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

One of the earliest tests of protein quality for breadmaking was based on the determination of the amount and viscoelasticity(rubber-like property) of the gluten obtained from the flour.  2, record 14, English, - viscoelasticity

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Propriété qui allie la viscosité [aptitude à s'écouler sous un certain effort] et l'élasticité [aptitude à recouvrer sa forme et ses dimensions premières après que l'effort a cessé].  2, record 14, French, - visco%C3%A9lasticit%C3%A9

Record number: 14, Textual support number: 1 CONT

L'un des premiers tests de la qualité des protéines pour la panification reposait sur l'établissement de la quantité et de la viscoélasticité (caractère plastique) du gluten extrait de la farine.  2, record 14, French, - visco%C3%A9lasticit%C3%A9

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

The technology to deal with this issue includes newly developed small-scale dough-testing equipment and protocols to determine the mixing, stretching and end-product(baking and noodle-making) properties of as little as two grams of flour. Small-scale testing equipment(micro-mill, 2 g-Mixograph, z-arm micro-mixer, micro-extension-tester, 2 g-baking, and 10 g-noodle-making machines) are used to develop methodologies for early selection for quality attributes and to investigate the structure/function relationships of flour components. The complexity of gluten composition complicates the task of in vivo investigation of the role of individual flour components.  2, record 15, English, - micro%20mill

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Parallèlement aux travaux de micro-rhéologie sur les tissus des grains, un micro-moulin instrumenté a été développé pour permettre de mesurer l'énergie nécessaire au broyage des grains et développer un indice de broyabilité (Contrat CTPS «Prédiction de la valeur meunière»). Cette approche a permis de mieux comprendre l'influence respective de la vitrosité et de la dureté des grains sur le mode de rupture (fragile ou ductile) et le comportement en mouture des grains de blé.  2, record 15, French, - micro%20moulin

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

The use of wheat with high protein content and good quality or flour enriched with vital gluten could improve frozen dough stability. Another method to strengthen the flour, namely the use of high-protein air-classified flour, was investigated in this research. A T11 Hurricane Turbo Separator was used to air-classify pin-milled, straight-grade flour from nine wheats. Protein was shifted to the fine fraction, together with damaged starch and enzyme activity. The finer high-protein flour fraction was used to improve frozen dough's quality by blending with straight-grade flour. The bread volume increased with flour protein content. Quality deterioration of dough with extended frozen storage and freeze-thawing was lessened by adding the high-protein flour. This trend was not shown in low-protein wheat flours that(straight grade) contained less than 9 % protein. Other properties of air-classified flour also were investigated to explain their function in making frozen bread dough.  2, record 16, English, - flour%20protein

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Pour améliorer la qualité nutritionnelle des farines composées dans le cas où ces dernières contiennent des farines pauvres en protéines. Ceci est particulièrement le cas si l'on utilise des farines de manioc, mais c'est également vrai en cas d'utilisation de céréales secondaires de substitution. L'addition de farines de protéagineuses accroît alors la teneur en protéines de la farine composée. Par ailleurs, les graines protéagineuses sont pauvres en acides aminés soufrés tandis que les céréales sont pauvres en lysine; en mélangeant les deux farines, on rééquilibre la balance des acides aminés et l'on accroît donc la qualité protéique de la farine composée.  2, record 16, French, - prot%C3%A9ine%20de%20la%20farine

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

When mixed with water the substance referred to as gluten comprises two protein fractions : glutenins which are high molecular weight proteins, 150-1000 kdaltons and gliadins which are smaller molecular weight proteins, 25-100 kdaltons. Both protein fractions are rich in the amino acids glutamine and proline but relatively poor in the more basic amino acids. The better wheat cultivars for bread flour are those which have high amounts of the high molecular weight glutenins. Both intra and inter polypeptide chain disulphide bridges in glutenin appear to be important for the viscoelastic properties of bread dough. The loaf volume is inversely related to the proportion of acid soluble glutenin and directly related to the insoluble glutenin content of the flour.  2, record 17, English, - soluble%20glutenin

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

Gluténine : nom générique donné aux protéines du monde végétal solubles dans les milieux acides et alcalins dilués. Elles sont abondantes dans l'amande des céréales. Dans le domaine nutritionnel, elles ont un équilibre moyen en acides aminés indispensables, mais toujours supérieur à celui des prolamines.  2, record 17, French, - glut%C3%A9nine%20soluble

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

When mixed with water the substance referred to as gluten comprises two protein fractions : glutenins which are high molecular weight proteins, 150-1000 kdaltons and gliadins which are smaller molecular weight proteins, 25-100 kdaltons. Both protein fractions are rich in the amino acids glutamine and proline but relatively poor in the more basic amino acids. The better wheat cultivars for bread flour are those which have high amounts of the high molecular weight glutenins. Both intra and inter polypeptide chain disulphide bridges in glutenin appear to be important for the viscoelastic properties of bread dough. The loaf volume is inversely related to the proportion of acid soluble glutenin and directly related to the insoluble glutenin content of the flour.  2, record 18, English, - insoluble%20glutenin

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

Gluténine : nom générique donné aux protéines du monde végétal solubles dans les milieux acides et alcalins dilués. Elles sont abondantes dans l'amande des céréales. Dans le domaine nutritionnel, elles ont un équilibre moyen en acides aminés indispensables, mais toujours supérieur à celui des prolamines.  2, record 18, French, - glut%C3%A9nine%20insoluble

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

State of advancement, i. e. gluten is developed during the mixing of flour with water.  2, record 19, English, - development%20time

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Temps en minutes nécessaire du début du pétrissage jusqu'à l'obtention de la consistance 500 [...]  1, record 19, French, - p%C3%A9riode%20de%20d%C3%A9veloppement

Record number: 19, Textual support number: 1 OBS

En parlant du farinographie qui mélange farine et eau en pâte et qui enregistre la résistance offerte par la pâte aux lames du malaxeur.  2, record 19, French, - p%C3%A9riode%20de%20d%C3%A9veloppement

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

By more complete removal of the starch, products containing 75 and 85 percent protein are produced. When used in foods, the product is called "vital protein". When prepared for use in adhesive and other industrial products, it is made under less exacting conditions and called "denatured gluten". From Wheat to Flour, Wheat flour Institute, Chicago, 1966, p. 7.  2, record 20, English, - denatured%20gluten

Record number: 20, Textual support number: 1 OBS

Denature: To change the properties of a protein as to coagulate egg white.  3, record 20, English, - denatured%20gluten

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

a flour usually manufactured from soft wheat low in gluten content and milled very fine that is esp. suitable for making pastry and cake.  1, record 21, English, - pastry%20flour

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

Farine à pâtisserie (...) Caractéristiques (...) Pauvre en gluten (...) Utilisations (...) Confection des pâtisseries, surtout des gâteaux.  3, record 21, French, - farine%20%C3%A0%20p%C3%A2tisserie

Record 21,  Textual support,  Spanish